carbonnade flamande (belgium beef and beer stew)

★★★★★ 3
a recipe by
Lynn Clay
Portland, OR

You can brown the meat in vegetable oil instead of butter, though it will be more flavorful with the butter.

★★★★★ 3
serves 6
prep time 15 Min
cook time 3 Hr 30 Min
method Stove Top

Ingredients For carbonnade flamande (belgium beef and beer stew)

  • 3 1/2 lb
    chuck roast, cut into 1-inch pieces
  • salt and pepper
  • 4 Tbsp
  • 6 c
    medium yellow onions, sliced thinly
  • 3 Tbsp
  • 1 1/2 c
    beef broth
  • 12 oz
    belgian beer
  • 2
    bay leaves
  • 1 Tbsp
    brown sugar
  • 1 Tbsp
    mustard, spicy brown
  • 4 sprig

How To Make carbonnade flamande (belgium beef and beer stew)

  • 1
    Dry beef with paper towels, and season well with salt and pepper. Heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.
  • 2
    Brown the meat about 3 minutes on each side. Transfer browned beef to a separate bowl.
  • 3
    Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.
  • 4
    Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
  • 5
    Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, browned beef with any of the accumulated juices, and salt and pepper to taste.
  • 6
    Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. Or you can cook in the oven at 300°F.
  • 7
    Stir occasionally to keep anything from sticking About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaf. Adjust seasonings to taste.
  • 8
    Serve over mashed potatoes or noodles.

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